We discussed lager yeast and Jim
Dunn pointed out the whole motivation with lagers is to keep the yeast flavor
out of the beer you just want the malt and the other ingredients to show
through.

We discussed how the BJCP has
expanded categories so much - we're not really sure that's a good thing! Went
from something like 25 to 30 to 30 categories for simply lagers alone.

We discussed malt and talked about
the modification process of malt and how they germinate,† club suggested it would be awesome if we
could get Marty from the Farmhouse brewery to provide a talk or possibly have
an extra meeting at the brewery or the Farmhouse Tap Room for a talk.

Tom Owens - Old Ale 7.5%,
White Labs London Ale yeast, it was from a group brew using a lottery of
ingredients and nobody else could pick the same ingredient (our club discussed
possibly doing something similar using specific ingredients would be fun), very
well done, very smooth, very tasty.

Rich - bought a couple of beers from
the bar for the club to sample, good idea when you miss the store especially
with ALL the beers Brothers 2 has! Brooklyn Defender Red IPA 7.2% very
good, and Greenport Harbor Other Side IPA 7.4%, they're both very good.

Dave Russell - brought an organic Samuel
Smith Chocolate Stout, huge, big chocolate flavor, very good stout we
discussed how good it would be good on some ice cream, it was definitely well
received.†

Jim Burt - brought his Blind Pig IPA clone of Russian River fame, 72 IBU's, finished at 1.015, this is a very
hoppy flavorful, very awesome beer.

Bob Ciesla brought pretzels - two
varieties, plain and his version with hot pepper seasonings which was awesome!

Thanks to Rich for taking notes, and writing up the minutes.† Tonight is the April BIER meeting.†